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	Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
	Chen, Hao; Gan, Jing; Ji, Aiguo; Song, Shuliang; Yin, Lijun
刊名	FOOD CHEMISTRY
	2019
卷号	292页码:188-196
关键词	Sugar beet pectin Soy protein isolate Laccase Double network gel Microstructure Mechanical properties
DOI	10.1016/j.foodchem.2019.04.059
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4543318
专题	山东大学
作者单位	1.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100037, Peoples R China. 2.[Chen, Ha
推荐引用方式 GB/T 7714	Chen, Hao,Gan, Jing,Ji, Aiguo,et al. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis[J]. FOOD CHEMISTRY,2019,292:188-196.
APA	Chen, Hao,Gan, Jing,Ji, Aiguo,Song, Shuliang,&Yin, Lijun.(2019).Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.FOOD CHEMISTRY,292,188-196.
MLA	Chen, Hao,et al."Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis".FOOD CHEMISTRY 292(2019):188-196.

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